Chocolate Orange Mousse Cake
Prep time
Bake time
Total time
Serves: serves 8
  • For the Orange Cake:
  • Plant Milk ¾ cup (177ml)
  • 1 Small Navel Orange or 2 small clementines= total weight of orange with skin on is 5oz (that's approximately 2 small clementines or 1 small navel) total volume measure of pureed orange(s) with the skin on is a scant ½ cup
  • Vanilla Extract 2 teaspoons
  • Cake Flour 1¾ cup + 2 Tablespoons (225g)
  • Egg Replacer * I am using The Plant Based Egg 1½ teaspoons *see note above
  • Granulated Sugar 14 Tablespoons (195g)
  • Baking Powder 3 teaspoons
  • Salt ¾ teaspoon
  • Vegan Butter Melted or Vegetable Oil 9 Tablespoons (126g)
  • 1 Recipe Chocolate MousseOR
  • 2 Ingredient Chocolate Mousse CLICK HERE
  1. First pull of the hard stem of the orange is there are any and check the oranges for seeds by slicing them in half and remove seeds if there are any. The skins stay on the orange, so leave that intact.
  2. Place all of the ingredients into a food processor and processor until smooth batter (about 1 minute)
  3. The orange goes in whole, skin and all! The skin is where the oil essence is and that gives the cake a beautiful orange flavor and fragrance unmatched by just the juice or any extract. Just be sure to cut them open first to see if there are any seeds, in which case remove the seeds first.
  4. Fold in poppy seeds and pour batter into a greased loaf pan
  5. Bake in a preheated oven at 350°F for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool in the pan until you are able to touch it with your hands without burning them, then flip the loaf out onto a cooling rack to cool the rest of the way.
  7. Meanwhile prepare the chocolate mousse recipe as directed on that recipe post then build the cake as shown in the video tutorial
Mousse cake must be kept refrigerated at all times, the cake can stay out for up to 2 hours for serving purposes.
Recipe by Gretchen's Vegan Bakery at